The botanical definition of a “nut” is a fruit whose ovary wall becomes very hard at maturity. Using this criterion, the peanut is not a true nut,* but rather a legume. However, for culinary purposes and in common English language usage, peanuts are usually referred to as nuts.

As a legume, the peanut belongs to the botanical family Fabaceae; this is also known as Leguminosae, and commonly known as the bean, or pea, family.**

Peanuts are similar in taste and nutritional profile to tree nuts such as walnuts and almonds.

Peanuts are rich in essential nutrients. In a 100 g serving, peanuts provide 570 calories and are an excellent source of several B vitamins, vitamin E, dietary minerals such as manganese, magnesium and phosphorus, and dietary fiber. They also contain about 25 g protein per 100 g serving, a higher proportion than in many tree nuts.***

Peanuts are used to help fight malnutrition. The World Health Organization, UNICEF, Project Peanut Butter, and Doctors Without Borders have used peanut products to help save malnourished children.  Peanuts can be used like other legumes and grains to make a lactose-free, milk-like beverage, peanut milk, which is promoted as a way to reduce malnutrition among children.****

* “The Peanut Institute – Peanut Facts”. peanut-institute.org.

** “The Plant List: A Working List of All Plant Species”. Royal Botanic Gardens, Kew and Missouri Botanical Garden. 2013. Retrieved February 13, 2015.

*** “Nutrition facts for peanuts, all types, raw, USDA Nutrient Data”. Conde Nast, USDA National Nutrient Database, version SR-21. 2014. Retrieved January 15, 2015.

****Wikipedia